Baked Rice Pudding.

Growing up it was my Aunty Lorraine who made the best rice pudding.

She would bake it completely in the oven, and I remember that it would take ages before it was ready. In a time before I understood the importance of ingredients, I knew it contained rice and milk. There was no added sultanas or fruit. It wasnt even served with cream. This was a no-frills dessert made by a no-frills lady, but when served it would be devoured in seconds.

Whenever I think about Aunty Lorraine I think of her rice pudding, bubbling away in the oven.

Even today I would go so far as to say that she makes the greatest rice pudding known to mankind.

I wish I could say that I was sharing her recipe today, but alas! I dont have it. Instead, I have done my very, very best to do it justice and guessed.

Here's how you make my version of my Aunty Lorraine's baked rice pudding:

In a large oven-proof dish pour 1 Cup alborio (risotto) rice, spread evenly over base.

Pour 1L milk into a jug, and add 1/4 Cup sugar and a teaspoon of vanilla essence. Mix well.

Pour over rice in dish, and place in oven.

Cook at 160*C for 1 hour, or until rice is tender and about 90% of the liquid has been absorbed (you may need to gently stir every 15 to 20 minutes if top starts to brown). Add extra milk when and if required.

Remove from oven and stir in 1 tablespoon butter (not margarine), and sprinkle with nutmeg.

Return to oven and bake for another 10 minutes, or until top golden.

Best served with freshly cut bananas and a dollop of cream.

You can add sultanas and other dried fruit to this recipe, or even preserved fruit or berries. For an extra sweet treat, gently spread the top with your favourite jam whilst still hot.

[Aunty Lorraine & cousin Michael, 1976]